{
"item_title" : "Catering Handbook",
"item_author" : [" Weiss "],
"item_description" : "This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.",
"item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/47/128/427/0471284270_b.jpg",
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"retail_price" : "106.00", "online_price" : "106.00", "our_price" : "106.00", "club_price" : "106.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : ""
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Overview
This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.
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Details
- ISBN-13: 9780471284277
- ISBN-10: 0471284270
- Publisher: John Wiley & Sons, Inc.
- Publish Date: November 1990
- Dimensions: 9.34 x 6.38 x 0.95 inches
- Shipping Weight: 1.47 pounds
- Page Count: 304
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